Grilled Vegetable Salad; Shrimp Fajitas - Cuisinart Griddler Combo CGR-55C Instruction/Recipe Booklet

Serve with crème fraîche or sour cream and freshly chopped chives.
Nutritional information per serving (1 corn cake):
Calories 80 (20% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g • chol. 20mg • sod. 200mg
• calc. 60mg • fiber 1g

Grilled Vegetable Salad

Makes 4 servings
½ medium eggplant, thinly sliced
1 small red or yellow pepper, thinly sliced
6 asparagus spears, trimmed and peeled
½ medium summer squash or zucchini, thinly sliced
¼ teaspoon kosher salt (1 ml)
/ teaspoon (0.5 ml) freshly ground black pepper
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2 tablespoons (30 ml) extra virgin olive oil
2 cups (500 ml) mixed greens
Fit the Cuisinart ® Griddler ™ Combo with the grill plates and preheat to high.
In a large bowl, mix the sliced vegetables with the salt, pepper and olive oil. Toss
to combine.
Once the grill is preheated, evenly distribute ½ of the vegetables over the grill
plates. Grill, 2 to 3 minutes per side, until vegetables are tender. Repeat with
remaining vegetables.
Serve over mixed greens. Pair with favorite vinaigrette.
Nutritional information per serving:
Calories 90 (64% from fat) • carb. 7g • pro. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 150mg
• calc. 34mg • fiber 3g
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Shrimp f ajitas
Makes 8 fajitas
Marinade
8 sprigs fresh cilantro
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) chili powder
¼ teaspoon (1 ml) cayenne
2 smashed garlic cloves
1 jalapeño, seeded and sliced
1 tablespoon (15 ml) extra virgin olive oil
Vegetables
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
1 small onion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 tablespoon (15 ml) extra virgin olive oil, plus more for brushing tortillas
¼ teaspoon (1 ml) chili powder
¼ teaspoon (1 ml) kosher salt
pinch cayenne
12 6-inch (15 cm) corn tortillas
¾ pound (375 g) large shrimp, peeled and deveined
¼ teaspoon (1 ml) kosher salt
Combine the marinade ingredients in a medium bowl; stir to combine. Add the
shrimp; refrigerate for 1 hour.
Fit the Cuisinart ® Griddler ™ Combo with one griddle plate and one grill plate;
preheat both to high.
In a medium bowl, toss the peppers and onions with the jalapeño, olive oil and
spices.
Once the grill is preheated, place half of the vegetables on the grill side. Stir the
vegetables occasionally during cooking; remove when tender and browned, about
8 minutes per batch. Reserve; repeat with second batch.
While the second batch of vegetables is cooking, brush tortillas with oil; warm 1 to
2 minutes per side on the griddle. Reserve.
Sprinkle shrimp with the salt; grill for about 2 to 3 minutes per side.
Serve all fajita ingredients with desired toppings (salsa, sour cream, sliced
avocado) so each individual can assemble his/her own.
Nutritional information per serving (1 fajita):
Calories 110 (35% from fat) • carb. 16g • pro. 3g • fat 5g • sat. fat 1g • chol. 5mg • sod. 90mg
• calc. 57mg • fiber 2g
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